A Restaurant Manager, depending on the size of the restaurant and its staff, may be responsible for hiring, firing, training, and scheduling staff members; overseeing purchases through the food and beverage department, including supplies, furniture, accessories, and food items; and assuring customer satisfaction. The manager may also be responsible for all advertising and public relations activities, equipment repair scheduling, and state and local regulation compliance for the safety and health of the restaurant’s employees and customers.
Other tasks controlled by the manager are the budget, sales projections, and the nightly audit and bank deposit. This requires knowledge of accounting software programs. In a large restaurant, the manager may oversee some or all of these duties; in a smaller operation, the manager is usually responsible for all of them.
Because customer satisfaction is one of any restaurant’s main goals, the manager must do whatever is possible to assure the customers are pleased with the service, the appearance of the restaurant, and the meal. If something is wrong, the manager works to resolve the problem so that the customer will return. This may mean offering a free dessert or after-dinner beverage, reducing the price of the dinner, offering it for free, or offering the customer one or more free meals on the next visit. Since giving away food and beverages is detrimental to the profit of the restaurant, it is important that the customer be satisfied and not have a complaint.
Hiring new staff is expensive considering the cost of placing a classified ad and providing training and any new uniforms, so it is important that the Restaurant Manager keep the employees happy as well. A good training program and frequent recognition for a job well done help retain good employees. Because restaurants are open late, may open early, and are open seven days a week, a Restaurant Manager can expect long hours, including evening and weekend shifts.
Aside from attending trade shows, Restaurant Managers usually are not required to travel extensively. However, restaurants that are part of a chain may offer a transfer from one restaurant location to another. The larger the chain or the wider the geographic distribution of its outlets, the more chance there is to travel or move. Cruise ships offer the best chance for consistent travel.
Depending on the size, eminence, and location of the restaurant, the responsibilities assumed by the manager, and his or her experience and education, a Restaurant Manager can earn from US Dollars25,000 to US Dollars75,000 and up. Some restaurants offer salary increases or bonuses based on restaurant performance.
Full-time Restaurant Managers usually receive vacation and sick leave and life and medical insurance. Some restaurants offer retirement plans and stock investment options. Some restaurants also offer tuition reimbursement for workrelated courses taken while employed with them. One or more free meals a day, although not necessarily at regular eating times, are included. Reduced free meals or price may be offered to family members.
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